Nutella Cookies

I first had Nutella when I lived in Germany with my family when I was 12. I remember it being called something else but there is absolutely no evidence of this so it is probably a false memory. I went ice skating with a friend and there was a crepe stand where you could buy Nutella filled crepe. It was love at first taste.

I have to admit I don't really like Nutella on sandwiches. It is too sweet, although Nutella and peanut butter isn't bad. I usually eat it with a spoon; terrible, I know! But it is so good. These cookies are about as excellent of a way you can get your Nutella fix as I can find, with hazelnut chunks to bite into and more chocolate. You could always take two cookies and spread some Nutella between them for a extra decadent Nutella sandwich that even I would love, but that may be getting ridiculous.

Nutella Cookies

1 1/2 sticks of unsalted butter, room temperature
3/4 cup of brown sugar
3/4 cup of white sugar
1 cup of Nutella
1/2 teaspoon of vanilla
2 eggs
2 cups, plus 2 tablespoons of all-purpose flour
1/4 cup of unsweetened cocoa
1/2 tsp baking soda
1/2 tsp salt
1 cup of chocolate chips
1/2 cup of chopped hazelnuts

1. Cream butter in an electric mixer for 3 minutes until light and fluffy. Add the sugars and Nutella and mix well, scraping down the sides of the bowl to ensure even mixing.
2. Add the eggs, one at a time, beating for 30 seconds between each. Add the vanilla and mix for 10 seconds.
3. Sift together the flour, cocoa, salt, and baking soda (do not skip this step as sifting eliminates clumps of cocoa). Mix into the butter mixture on low speed until fully incorporated, scraping down the bottom and sides at least once to ensure even mixing. Fold in the chocolate chips and hazelnuts and refrigerate the dough for ten minutes.
4. Spoon tablespoon-sized drops of dough onto parchment paper lined cookie sheets. Bake at 350F for 10-12 minutes. Allow to cool on the sheets for a minute or two before transferring to a wire rack to finish cooling.

Recipe from Simply Recipes

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